Strawberry and rhubarb shortcake

Nici Wickes shares her nana's shortcake recipe that has been passed down through her family. Perfect served warm or cooled with whipped cream, the combo of strawberry and rhubarb is startlingly good!

By Nici Wickes
  • 45 mins cooking
  • Makes 1
  • Print


  • 3 cup rhubarb, washed and chopped into 3-4cm lengths
  • 1 tablespoon sugar
  • 2 regular punnets of strawberries, hulled and chopped
  • 225 gram butter
  • 1 cup sugar, plus 1 tbsp extra
  • 2 eggs
  • 2 1/2 cup flour
  • 2 teaspoon baking powder
  • whipped cream, to serve


  • 1
    Set oven at 180ºC. Line a Swiss roll tin with baking paper.
  • 2
    Roast the rhubarb with the first measure of sugar in the oven until tender. Once cool, add the strawberries.
  • 3
    Cream the butter and sugar (reserve the 1 tbsp measure) until light and creamy, then beat in the eggs.
  • 4
    Stir in the sifted flour and baking powder, mixing well, then chill.
  • 5
    You won't be able to roll this mixture (it's too buttery), so with floured hands, gently flatten half of the mixture into the tin.
  • 6
    Spread the strawberries and rhubarb over the base, then cover with the other half of the shortcake. Cook for 40-45 minutes until lovely and golden.
  • 7
    Sprinkle with the extra 1 tbsp of sugar.
  • 8
    Serve warm or cooled slices with whipped cream.


Makes 1 x Swiss roll tin. When strawberries aren't in season, use this recipe to make an apple shortcake, using either tinned apples or some you've stewed yourself, and adding in some craisins and a pinch of cinnamon.

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